When you pair up with a barbecue pitmaster, your cocktail menu has the opportunity to bring a little smoke and heat of its own and that’s exactly what Erick Gill of The Smokin’ Oak Pit & Drinkery in Vancouver, Washington, is doing. While his business partner, Bryan Rodgers, churns out Central Texas-style BBQ from the 1,000-gallon and 600-gallon smokers the two men built themselves, Gill presides over a signature cocktail menu designed to complement the flavors (Read more at Sip Northwest Magazine).